Ingredients:
2 cups reduced-fat chicken broth
1 medium potatoes, peeled and diced ( 1 cup)
1 medium onions, chopped ( 1/2 cup)
1/2 cup chopped broccoli florets
1 medium carrots, coarsely shredded ( 1/2 cup)
3 tablespoons cornstarch
1 (12 ounce) cans evaporated skim milk
3/4 cup shredded cabot cheddar cheese ( 3 oz)
Directions:
Combine broth, potato, and onion in a sauce pan; bring to a boil.
Reduce heat, cover and cook 10 minutes or until vegetables are tender.
Mash potato cubes against side of pan using fork.
Stir together cornstarch and a little of the milk.
Add broccoli and carrot.
Stir and cook until thickened and bubbly.
Cook and stir 2 minutes more.
Stir until cheese is melted.
Servings: 4-5
Time preparation: 10 min.
Time total: 25 min.